Gluten-Free JOC Soups and Stews: Spanish Porrusalda

Ingredients:

2 large leeks, thinly sliced
3 medium potatoes, peeled and diced
2 carrots, peeled and sliced
1 green bell pepper, chopped
3 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
8 cups gluten-free vegetable broth
2 tablespoons fresh parsley, chopped (for garnish)

Steps:

In a large pot, heat olive oil over medium heat. Add leeks and sauté until softened.
Add potatoes, carrots, and green bell pepper. Cook for 5 minutes, stirring occasionally.
Pour in gluten-free vegetable broth, salt, and black pepper. Bring to a boil.
Reduce heat to low, cover, and simmer for 20-25 minutes or until vegetables are tender.
Taste and adjust seasoning if needed. Ladle into bowls, garnish with fresh parsley, and serve hot.
Enjoy this hearty and gluten-free Spanish Porrusalda from JOC Soups and Stews!